Amie Stuart ~ On the Back Porch

Is coming. Stay tuned!

I give UP! I’ve tried and tried but it’s life interuptus around here. Will get it ready this evening and post first thing in the morning. I’ll be going back to basics and talking about what to do when your organic characterization needs a shot of fertilizer!

In the mean time, if you have any characterization-related questions, hollar.

This is Puerto Rican Chicken Fricassee and it’s TO DIE FOR but labor intensive.

INGREDIENTS

• 1 pound chicken drumsticks
• 1 tablespoon adobo seasoning
• 1/2 (.18 ounce) packet sazon seasoning
• 1/2 teaspoon salt
• 5 large red potatoes, peeled and thickly sliced
• 1 large red bell pepper, seeded and chopped
• 1 large green bell pepper, seeded and chopped
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 bunch fresh cilantro, chopped
• 2 tablespoons olive oil
• 1/2 cup dry red wine
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 fresh or dried bay leaves

DIRECTIONS

1. Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
2. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
3. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

NOTE: I could not find Adobo or Sazon so I used Cholula spices found my grocers spice aisle. I also used thighs and drumsticks. I didn’t have a crock pot at the time so I cooked at 275 for like 3 hours in a 9 x 13 dish.

And I used all RED bell peppers because I hate the taste of cooked Green bell peppers.

For the wine, I actually buy those little four-packs of small wine bottles from the grocery store for cooking because I don’t drink red wine. I used the whole bottle–hey they’re SMALL! LOL